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Pumpkin Coffee Cake Recipe

Pumpkin Coffee Cake Recipe
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This Pumpkin Coffee Cake is the ultimate fall baking treat—soft, moist, and warmly spiced, with thick layers of buttery streusel and a sweet vanilla glaze drizzled over the top. Made with real pumpkin purée and cozy pumpkin pie spices, it’s perfect for breakfast, brunch, or an afternoon coffee break. The crumbly topping and tender cake create an irresistible contrast that tastes just as good warm from the oven as it does the next day.

Ingredients

Scale

For the Streusel

  • 3 cups all-purpose flour, spooned and leveled

  • 1 cup brown sugar, packed

  • ½ cup granulated sugar

  • 1 teaspoon kosher salt

  • 1 tablespoon cinnamon

  • 1 tablespoon pumpkin pie spice

  • 1 cup butter (2 sticks), melted

For the Cake

  • 2¼ cups all-purpose flour

  • 1½ cups granulated sugar

  • 1 tablespoon baking powder

  • ¾ teaspoon baking soda

  • ¾ teaspoon kosher salt

  • 1 tablespoon pumpkin pie spice

  • 1 teaspoon cinnamon

  • ½ cup butter (1 stick), softened but still cool

  • 1 (15-oz) can pumpkin purée (not pumpkin pie filling), divided

  • 4 large eggs

  • ¼ cup vegetable oil (light olive oil works well)

  • 1 tablespoon vanilla extract

For the Icing

  • ¼ cup butter, very soft

  • 1 teaspoon vanilla extract

  • ½ teaspoon kosher salt (use less if using table salt)

  • 3 tablespoons milk, plus more as needed

  • 2 cups powdered sugar

Instructions

Prepare the Pan

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch cake pan with butter or nonstick spray.

Make the Streusel

  1. In a large bowl, whisk together flour, brown sugar, granulated sugar, salt, cinnamon, and pumpkin pie spice.

  2. Melt the butter and pour it into the dry ingredients. Stir gently until the mixture looks like wet sand with plenty of large crumbs. Do not overmix. Set aside (refrigerate if space allows).

Make the Cake Batter

  1. In a large bowl or stand mixer, whisk flour, sugar, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon.

  2. Add chopped softened butter and about half of the pumpkin purée. Beat with paddle attachment or beaters until the mixture comes together. Do not overmix.

  3. In a separate bowl, whisk remaining pumpkin purée, eggs, oil, and vanilla until smooth.

  4. Add the egg mixture to the batter in three additions, beating briefly after each. Beat 1 minute more until light and fluffy.

Assemble the Cake

  1. Spread 2 cups batter into the pan.

  2. Sprinkle 1 cup streusel evenly over the batter.

  3. Add 2 cups batter, spread gently, then top with 1 cup streusel.

  4. Add remaining batter and spread evenly.

  5. Sprinkle 2 cups streusel on top (reserve remaining streusel).

Bake

  1. Bake for 35 minutes. Remove briefly and sprinkle remaining streusel over puffed areas.

  2. Return to oven and bake another 10–15 minutes, until a toothpick inserted comes out clean.

  3. Cool for at least 15–20 minutes before icing.

Make the Icing

  1. Beat butter until smooth. Add vanilla, salt, milk, and powdered sugar. Beat until smooth, adding milk as needed.

  2. Drizzle icing over the cake or individual slices.

Notes

  • Do not overmix the streusel: Big crumbs = better texture.

  • Use pumpkin purée only: Pumpkin pie filling already contains sugar and spices.

  • Serve warm: Briefly microwave slices for the best flavor and texture.

  • Storage: Keeps well covered at room temperature for 2–3 days or refrigerated longer.

Find it online: https://biteseason.com/pumpkin-coffee-cake-recipe/